Super-Pumpkiny Pumpkin Pie

Page 214

| Course Type: Pies and Tarts

(2 reviews)

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Recipe Review

This was terrific and so worth the extra step of cooking the pumpkin filling. This pie was just about perfect - wonderful texture, just sweet enough and perfectly spiced. Only thing I did differently here is to blind bake my crust at a little higher temp. By the way, the crust (Pate Brisee 2) is flakey and easy to handle. I made this is a shallow/regular 9 inch pan and there was about 2 cups left over which I cooked in ramekins.

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